Salmon in a creamy prawn, white wine and garlic mushroom sauce

An idea for a fishy Friday night dinner or an alternative Sunday roast. We had it as a Sunday roast. Salmon is quite a ‘meaty’ fish and worked really well with the roast spuds and creamy, citrusy sauce.

What to use – serves 2

2 boneless and skinless salmon fillets

125g king prawns

2 large floury potatoes

75g chestnut mushrooms

4 cloves garlic

2 table spoons crème fraiche or double cream

100ml white wine

150ml chicken stock

juice of half a lemon

curly leaf parsley – handful, chopped

olive oil

sunflower oil

sea salt and black pepper

How to use it

Spuds

Start by getting your roast potatoes in the oven. The method I use is to:

Peel, cut and boil them for 15 minutes, then drain in a colander and leave to dry for 10 minutes.

Heat a tray of sunflower oil (table spoon or two) in the oven to 200C.

Add the dried potatoes to the oil (they should sizzle) and turn them so they’re covered in oil, then sprinkle a little sea salt over, and put into the oven for 30 minutes, turning after 20 minutes.

For the fish and sauce you’ll need 2 non-stick frying pans – one smallish, approx. 20cms for the sauce i.e. not too big as you don’t want it to evaporate before it’s cooked.

Sauce

Start by heating a glug of olive oil and adding your chopped mushrooms. Sprinkle with crushed sea salt. Stir and cook for a minute. Add your crushed garlic and cook for a couple of minutes.

Add the white wine, turn the heat right up so it’s bubbling and cook off the alcohol – about 5 mins.

Add the chicken stock and let bubble and reduce for about 10 minutes.

Add the cream, parsley, squeeze of lemon and bring to a bubble again. Add the prawns and keep the mix at a gentle bubble for about 5 mins as it’ll probably need to reduce further.

Serve when you’re happy with the consistency, and season further as needed.

Salmon

Add olive oil to your second pan and bring to a medium heat. Sprinkle sea salt over the fillets, then add to the pan, salty side down. Swoosh around the pan a bit in the oil so they don’t stick, then squeeze over some lemon. After 7 mins, turn the fillets and cook on the other side for 3 mins.

Serve the salmon with the creamy prawns and mushrooms on top, with the roast spuds and some kind of green veg – we had broccoli.

Mmm rating: mm mm mm

Cost per person: £6.00

Calories: 550

What to listen to while cooking: This week has been all about rediscovering Charlie Hunnam so I’m going with his early tv show’s theme tune – Queer as Folk

What to watch while eating: Charlie in Sons of Anarchy – I love it when I find something 7 years after everyone else and therefore get to watch 7 series in one hit.